Homemade pasta and sauce makes me feel cozy and warm--it's the ultimate rainy day comfort food. This tomato sauce recipe is exceptionally easy to make, is completely vegan, cruelty-free, soy-free, nut-free, and gluten-free. It works well as a base to which you can add your own flavors of choice.

The beauty of this recipe is that it can easily be made without oil (we used a bit on the buns but that's totally unnecessary!). Stack up these healthy, easy patties with veggies and sauce and you've got yourself a low-fat, high protein, seriously delicious burger.

My friend Averi and I shared this pizza and both agreed that it was absolutely delicious. As much as I love cooking and sharing my kitchen creations, I am not very confident in the things I make. But this pizza was freaking amazing, I honestly feel like it belongs in a restaurant. Don't mean to toot my own horn but, #whatever, it's true. ;)

Sydney's currently in this weird half winter/half spring state where somedays are so warm your only option is to wear a swim suit, and other days are so cold you wouldn't even dream of going outside. On one of those freezing days in Bondi as I watched the palm trees bend and sway dangerously in the insane wind, I got a craving for a big bowl of chili.

Trust me, the title of this post is misleading! Raw vegan cashew cheese is actually insanely simple and so delicious! I don't know about you, but I used to be intimated by anything that was raw, especially raw recipes that used nuts. It always seemed so time consuming and finicky, I just never wanted to try it. I'm currently in a phase of my life where I'm trying to get over my strange mental blocks to prove that I can do the things that once seemed difficult.

I had a few frozen bananas in my freezer, a tub of cold brew coffee in my fridge (which is a rare treat for me), and a packet of Ka'Chava Chocolate Superfood Powder. Remembering the first coffee beverage I ever ordered (a tall caramel frapuccino at age 13), I decided to recreate the frozen drinks I felt so cool for drinking when I was younger.

If you decide to give my pesto lasagna roll ups a try, be sure to designate at least two hours in the kitchen. They take a looong time! Luckily, there's nothing difficult about putting them together, each component just takes patience and time. I served these rolls with an arugula salad on the side :) My non-vegan sister absolutely loved these and kept saying "Mmm...wow" as she took bite after bite. When your cheese-loving sister approves of these dairy-free delights, you know you've got a winner!

I've seen carrots replace pulled pork in several recipes and decided today was the day to give it a go! I topped these easy-to-make BBQ matchstick carrots with an avocado cole slaw (inspired by Minimalist Baker) and served it all with some roasted potato wedges. Talk about a perfect BBQ meal!!

My sushi bowl is one of the many meals I've come up with to squash my unwavering desire for avocado rolls. I love making this because it's got tons of raw veggies (which means more nutrients and less cleaning up), is really filling, and is super easy to make. But mostly I'm obsessed with it because it keeps me from spending money at sushi restaurants lol.

Because I want this blog to highlight how easy it is to eat culturally significant foods from around the world without straying from a plant-based diet, I figured it was time I stop waiting for someone else to make me a shakshuka, and just make one on my own. I researched authentic recipes and then came up with one on my own that catered to my tastes and needs. I'm excited to show people how easy it is to travel the world, tasting authentic cuisine, all while maintaining a vegan diet.

I was so down for the quesadilla I made that I wanted to share the easy recipe with you! This is the ultimate dinner to make when you're not in the mood to make something super elaborate but still want a meal that's filling and packed with flavor. Most of the ingredients in this recipe are not homemade, so it's really easy to put together.

Like most of my recipes, this dish is easily customizable to your tastes and dietary needs. The base is made up of coconut milk; feel free to use light coconut milk for a less caloric meal or full-fat coconut milk for a richer taste. I've always made it using light coconut milk and am satisfied with the taste, but it tends to be a bit thinner than the curries I order in Thai restaurants. I'm okay with that, though. The veggies are also totally your choice!

I'll be the first to admit that mashed garbanzo beans on a sandwich seems weird, but trust me when I say it's absolutely not. The chickpeas are full of protein and have a mild taste. They're super filling on a sandwich and extremely versatile!